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Discover the joys of a hassle-free chicken marsala with this simple recipe. By using succulent thigh meat that requires no pounding, you’re guaranteed a dish that’s as tender and moist as it is flavorful and satisfying. Indulge in the rich, savory sauce of this comforting meal that’s sure to become a quick favorite in your kitchen.
One of the things I love about this recipe is how easy it is. Another thing I enjoy is how the sauce is so flavorful that you can eat it on just about everything. Or even sop it up with a big piece of crusty bread.
But ladle it on pasta and you have the best meal ever.
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What is marsala wine?
Marsala Wine is a fortified wine produced exclusively in the region of Marsala, located in Sicily, Italy. It comes in both dry and sweet versions. The dry version is generally used as a cooking wine, which we use in this recipe.
It has a rich and smoky flavor, which adds depth and complexity to the dishes. Its unique flavor profile is the key ingredient to the distinctive taste in our chicken marsala recipe.
Ingredients and substitutions
- Olive oil – extra virgin, but if you don’t have it, you can use a vegetable oil or for a richer taste, butter.
- Chicken thighs – boneless and skinless, cut in 3 pieces per chicken. If you prefer, you can use boneless chicken breasts instead.
- Flour – all-purpose white flour. Gluten-free flour will also work in this recipe.
- Driedtarragon – rosemary or thyme can be substituted, if you prefer.
- Driedbasil – or parsley.
- Salt – sea salt.
- Portobello mushrooms – baby bellas
- Chicken broth
- Dry marsala wine
- Garlic – crushed or minced.
Helpful tips
- I prefer thigh meat over breast meat in this chicken recipe, but if you prefer, use breast meat.
- I don’t pound the chicken thin but if you do, it will take less time to cook through. My thigh pieces took approximately 10 minutes.
- Sometimes I sauté shallots with the mushrooms to give the dish even more depth.
- Depending on your preference, you may add a splash of heavy cream to the marsala sauce. This gives it a rich, creamy texture and enhances its flavor. Although we prefer it without in our household.
- For those who love spicy food, next time, try adding a pinch of crushed red pepper flakes to the marsala sauce to give the dish a nice kick.
- Always use a good-quality marsala wine for the best results. Remember, if it isn’t good enough to drink, it isn’t good enough to cook with, either.
- Ensure you sauté the mushrooms until they release their juices. This will prevent them from becoming too chewy in the final dish.
- If you can’t find baby portobello mushrooms, you can use white button mushrooms or cremini mushrooms.
- Using fresh herbs instead of dried ones can significantly enhance the dish’s flavor. If you have fresh tarragon or basil at hand, use them.
- You can serve this delicious marsala dish on mashed potatoes instead of pasta.
- This dish can be prepared ahead of time. Follow the steps until the chicken is added to the marsala sauce. Instead, let the sauce cool and store it separately. When ready to serve, reheat the sauce, add the cooked chicken, and allow it to simmer until heated through.
Storage
Leftovers of this delicious chicken marsala can be stored in an airtight container in the refrigerator for up to four days. Ensure the dish has cooled to room temperature before storing it to avoid condensation, which can affect the texture and flavor.
You can freeze this dish. After it has cooled completely, transfer the chicken marsala into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, defrost overnight in the refrigerator and warm it up on the stove or in the microwave until heated through. The texture of the mushrooms might change slightly after freezing and reheating.
How to make easy chicken marsala
Pre-step
Get a sauté pan and a deep plate for the breading.
Step one
Gather the ingredients – all-purpose flour, tarragon, basil, and salt. Mix together and set aside. (A)
Step two
Cut each piece of boneless and skinless thigh in three or four pieces.
Step three
Heat a sauté pan on medium and once it heats up, add olive oil and let that heat up to a shimmer.
Step four
Dredge each piece of chicken in the flour mixture and make sure it’s completely covered.
Step five
Place the pieces of chicken into the pan and sauté each side until the chicken is browned and fully cooked. (B)
Since I didn’t pound the thighs thin, it takes about 10minutes to cook.(The thinner meat cooks faster.)
Once cooked, remove from the pan and set aside.
Step six
Scrape out any flour bits with a metal spatula.
Gather the rest of the ingredients – Marsala wine, sliced mushrooms, and chicken broth. (C)
Step seven
Heat up the pan and add olive oil. Once it shimmers, add the sliced mushrooms and sauté for up to 5 minutes until they release some of their juices. (D)
Step eight
Add chicken broth and marsala wine to the mushrooms and let the mixture come to a boil and cook for 5 minutes.
Step nine
Add the chicken back to the pan and lower the heat to a simmer and cook for 5 minutes longer.
Time to gather the rest of the meal, some pasta and squash souffle.
If you like a really saucy chicken marsala, either eat it on some rice or by itself. Christopher and I love eating it on pasta. But just know that the pasta soaks up the marsala sauce.
I hope you enjoyed this easy chicken marsala recipe. Christopher and I loved eating it. I crack some black pepper on my food and dig right in.
Delicious!
Other chicken dishes
- Cordon bleu
- Meatballs
- Saltimbocca
And as always, may all your dishes be delish!
If you’ve tried thisor any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more of my delicious food and delightful co*cktails!
Easy Chicken Marsala
This chicken marsala recipe is so delicious and easy. No pounding!
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: chicken dinner, chicken marsala, easy chicken marsala
Prep Time: 5 minutes minutes
Cook Time: 17 minutes minutes
Total Time: 22 minutes minutes
Servings: 4 Servings
Calories: 323kcal
Author: Elaine Benoit
Ingredients
Chicken Marsala
Mushroom and marsala sauce
- 10 ounces portobello mushrooms (package sliced baby mushrooms)
- 1 tablespoon olive oil
- 3/4 cup chicken broth
- 1/2 cup marsala wine
- 2 cloves garlic (crushed or minced)
Instructions
Chicken
Heat a sauté pan on medium, add 2 tablespoons olive oil.
2 tablespoons olive oil
Combine flour, tarragon, basil and salt.
1/4 cup flour, 1 teaspoon tarragon, 1 teaspoon basil, 1/2 teaspoon salt
Dredge chicken in flour mixture and place in pan. Cook for 10 minutes turning chicken every 3 minutes or so, until done.
4 chicken thighs
Take out of pan, place on a plate and set aside.
Remove any flour bits from the pan, heat again and add 1 tablespoon olive oil.
1 tablespoon olive oil
Add mushrooms, and garlic, and sauté for 5 minutes.
10 ounces portobello mushrooms, 2 cloves garlic
Add chicken broth and marsala wine and let boil for 5 minutes.
3/4 cup chicken broth, 1/2 cup marsala wine
Lower heat to a simmer and add chicken back to the pan and cook for 5 minutes.
Plate marsala
Eat a piece of chicken
Smile
Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
Notes
If you like a saucy marsala but want to eat it on pasta as I do, double the marsala sauce ingredients.
Helpful tips
- I prefer thigh meat over breast meat in this chicken recipe, but if you prefer, use breast meat.
- I don’t pound the chicken thin but if you do, it will take less time to cook through. My thigh pieces took approximately 10 minutes.
- Sometimes I sauté shallots with the mushrooms to give the dish even more depth.
- Depending on your preference, you may add a splash of heavy cream to the marsala sauce. This gives it a rich, creamy texture and enhances its flavor. Although we prefer it without in our household.
- For those who love spicy food, next time, try adding a pinch of crushed red pepper flakes to the marsala sauce to give the dish a nice kick.
- Always use a good-quality marsala wine for the best results. Remember, if it isn’t good enough to drink, it isn’t good enough to cook with, either.
- Ensure you sauté the mushrooms until they release their juices. This will prevent them from becoming too chewy in the final dish.
- If you can’t find baby portobello mushrooms, you can use white button mushrooms or cremini mushrooms.
- Using fresh herbs instead of dried ones can significantly enhance the dish’s flavor. If you have fresh tarragon or basil at hand, use them.
- You can serve this delicious marsala dish on mashed potatoes instead of pasta.
- This dish can be prepared ahead of time. Follow the steps until the chicken is added to the marsala sauce. Instead, let the sauce cool and store it separately. When ready to serve, reheat the sauce, add the cooked chicken, and allow it to simmer until heated through.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 13g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 562mg | Potassium: 612mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 19mg | Iron: 1.8mg
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Elaine Benoit
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted co*cktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.